Lentils du Puy Stew with Sautéed Mushrooms and Red Peppers
Brrrrr chilly to the bone! So definitely time for something warm and stewy and comforting. This Lentils du Puy Stew with Sautéed Mushrooms and Red Peppers ticks all those boxes.
I’m a huge fan of lentils du Puy. They keep such nice texture and flavor, and also no need to pre-soak them. So don’t let that scare you off.
I added sautéed mushrooms and red peppers. A nice dollop of burrata or Crème fraîche would also have been a great addition, but I was lazy and didn’t want to leave the house anymore.
This recipe is inspired by many lentil recipes by Ottolenghi. For example, this Leek, Fennel and Garlic Confit with Lentils du Puy, Parsley & Dill.
Another one of my favorite recipes to make with lentils du Puy is this French lentil soup. It is packed with vegetables like spinach, carrots, tomatoes, celery and studded with smoky bacon.
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(1 votes, average: 5.00 out of 5)
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- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
Healthy comforting lentils stew for a cold wintery day.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2-3 garlic cloves, finely chopped
- 1 small carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 tbsp tomato paste
- 1 medium tomato, diced
- 250 g mushrooms, I used a mix of chestnut and oyster mushrooms
- 1 red pepper, sliced into strips
- 1 tsp balsamic vinegar, other vinegar will work too
- 1/2 tsp sugar
- small bunch fresh parsley, finely chopped
- 200 g dried lentils du puy, you can substitute with canned green lentils if you like, not as nice though
- 1 stock cube, vegetable, mushroom or chicken
To serve
- 1 small bunch fresh parsley, finely chopped
- 1 burrata ball, optional
- 2-3 tbsp crème fraîche, optional
Instructions
- 1)
Bring a large pot of water to the boil and add the stock cube. Rinse the lentils and add them to the boiling water. Let them simmer for 20 minutes until just al dente. Drain, rinse with cold water for a few seconds to stop the cooking process and set aside.
- 2)
Heat a large skillet and add the mushrooms to the dry pan. Cook them for 3 minutes without koving them on one side and then flip, repeat on the other side. Once slightly browned on all sides add a tablespoon of olive oil and sauté to caramelise.
- 3)
Move the mushrooms to the side of the pan and add the red peppers. Let them sauté for 3-4 minutes on medium heat without moving them around too much, this will help the char. Once cooked through and slightly charred on all sides mix the mushrooms and peppers together. Remove the pan from the heat and set aside.
(You can also just use the same pot for these as for the rest of the stew in the next steps or to save time you could cook them simultaneously.)
- 4)
In a large heavy based pot heat the olive oil and add the onions, garlic and a pinch of salt. Sauté on medium heat for 3 minutes until translucent and fragrant.
- 5)
Add the carrots and celery and sauté on medium heat for 5-6 minutes until softened.
- 6)
Add the tomato paste and stir well so everything is coated. Continue to cook for 3-4 minutes before adding the diced tomatoes.
- 7)
Pour the lentils into the sauce, add a but of water if you’d like it more liquid. Taste and season with the balsamic vinegar, pepper and salt to your liking.
- 8)
Add the mushrooms and peppers into the pan and stir to heat through. Add the fresh parsley and serve while hot
- 9)
If you like you can serve it with parmesan cheese, mozzarella or even burrata. A good drizzle of olive oil over the top and some fresh crusty bread or croutons on the side. Enjoy!
